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Brittle Torte

This was my mom's favorite special-occasion cake. When I was in high school, she often asked me to make it for her. The homemade brittle gives it a satisfying crunch. —Phyllis Murphey, Lower Lake, California

12 ServingsPrep: 50 min. Bake: 50 min. + cooling

Ingredients

8 eggs, separated
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1/4 cup water
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon cream of tartar
TOPPING:
1-1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon instant coffee granules
1 teaspoon baking soda
WHIPPED CREAM:
2 cups heavy whipping cream
2 tablespoons sugar
2 teaspoons vanilla extract

Directions

Let eggs stand at room temperature 30 minutes. Combine flour, sugar
and salt. Whisk egg yolks, water, lemon juice and vanilla; add to
flour mixture. Beat until blended.
Beat egg whites and cream of tartar until soft peaks form; fold into
batter. Spoon into an ungreased 10-in. tube pan. Cut through batter

2 of 2

Brittle Torte (continued)

Directions (continued)

with a knife to remove air pockets. Bake on lowest oven rack at
325° for 50-60 minutes or until top springs back when touched.
Immediately invert pan; cool completely.
For topping, grease a 15-in. x 10-in. x 1-in. pan. In a heavy
saucepan, combine the sugar, corn syrup, water and coffee granules.
Bring to a boil, stirring constantly. Cook, without stirring, until
a candy thermometer reads 300° (hard-crack stage).
Remove from heat; stir in baking soda. Immediately pour into prepared
pan. Stretch brittle in pan with two forks; cool. Break into pieces.
In a large bowl, beat cream until it begins to thicken. Add sugar
and vanilla; beat until stiff peaks form.
Unmold cake; cut horizontally into four layers. Place bottom layer on
a serving plate; top with 1/2 cup whipped cream. Repeat layers
twice; top with remaining layer. Frost top and sides of cake with
remaining cream. Sprinkle with brittle. Yield: 12 servings.

Nutrition Facts: 1 slice equals 465 calories, 18 g fat (10 g saturated fat), 195 mg cholesterol, 368 mg sodium, 71 g carbohydrate, trace fiber, 7 g protein.